Baking Ingredients - what to do with this lot!

purpleivy

I think I have a gingerbread recipe somewhere that uses quite a lot of golden syrup in it. treacle tart ( 10") uses most of a jar and wonderful for breadcrumb usage!! WIll post the gingerbread here if I find it.

Agapanthus wrote: »

Here's one for the Golden Syrup glut (though it'll take a while to use up a gallon!):

Flapjack

4 oz (125g) butter
3 tbsps (60g) granulated sugar
1 tbsp Golden Syrup
1 tbsp (20g) self raising flour
9 tbsps (160g) porage Oats

Cream butter, sugar and Golden Syrup. Mix in flour then oats.

Spread into a baking tin about 11x7 in (28x18cm) and press down with a fork. If your tin is bigger or you prefer it thicker then only fill part of the tin - this mixture doesn't move about while it's cooking

Bake at 350F (180c/gas 4) in the bottom of the oven for about 30 minutes.

Because this contains a lot of sugary stuff and is fairly thin it burns quite fast, so take a look at it after about 25 minutes and every 5-10 minutes thereafter. Take it out when you think it looks brown enough, Personally I prefer it pale and a bit chewy but DH prefers it brown and crispy. Our daughter learned to count while measuring out the spoons of oats!

This is my mother's recipe and I haven't made it in years. If I make it I eat it and that's very bad for my waistline. I'm feeling the urge to revisit it now though...

floss2

purpleivy wrote: »

..... Like the idea of florentines...

I was going to suggest those - maybe with dark & white marbled chocolate?

purpleivy wrote: »

..... Cashews will be roast in a pan and salted....

Why not do spiced ones? Will dig out recipe & post later from home

purpleivy wrote: »

..... does anyone actually read all this carp?

Yes!!

How about some Rocky Road? Could use any "spare" bisuits or value digestives & snipped-up basic marshmallows?

Or Millionaire's Shortbread?

Or muffins of various flavours? Nigella has some good flavour combinations in Domestic Goddess & Feast - will check out when I get home

purpleivy

floss2 wrote: »

I was going to suggest those - maybe with dark & white marbled chocolate? Looking forward to making these. The last lot I made weren't very good, rather soft. Maybe they weren't cooked quite long enough

Why not do spiced ones? Will dig out recipe & post later from home.Thanks for that, I saw a recipe a few days ago and didn't bookmark it. I have done curried ones a long time ago. Will still have to do plain as well, let's just say there are some 'conservative' eaters in the family! Spices are what you use to disguise the flavour of bad meat it seems.

How about some Rocky Road? Could use any "spare" bisuits or value digestives & snipped-up basic marshmallows? Ah, my favourite colour! I don't have 'spare' biscuits cos I don't buy them as a rule, but I will have marshmallows left from the crispy cake, so that's a definite possibility. I usually buy digestives to eat with cheese at Christmas as dh likes them. I think there's a book in Domestic Goddess.

Or Millionaire's Shortbread? another good possibility, as I have some condensed milk and will need a half can for the bounty balls. I also use a recipe from MSE that uses half a can in flapjack, mmmm

Or muffins of various flavours? Nigella has some good flavour combinations in Domestic Goddess & Feast - will check out when I get home Planning to use some of the bananas languishing in the freezer for this. They (kids) will think it's a treat if they can have them for brekkie!

It's just like having a friend in the room and chatting things over a virtual cuppa! I do like it here. Shame there's only virtual cake as well!

Thanks for further suggestions Floss.

floss2

purpleivy wrote: »

It's just like having a friend in the room and chatting things over a virtual cuppa! I do like it here. Shame there's only virtual cake as well!

You mean you weren't planning to send some in a food parcel?! :rotfl:

simpywimpy

PURPLE, can you post the bounty balls recipe please? Sounds lovely!! x

zippychick

Baking is very therapeutic when it is going well. does anyone actually read all this carp?

yes we sure do. Totally agree about the therapeuticness of it all! And the results, well. I sometimes wish people lived with me, so i could bake for them

Miss_Spud

All this baking is making me feel inspired to get the baking trays out at the weekend. My Nan used to make lovely Coconut Tartlets....
Pastry, jam, cakey mixture with coconut in it.
I don't have a recipe to hand, but I think its in the Bero baking book if any1 has it!

Hope that helps.

purpleivy

simpywimpy wrote: »

PURPLE, can you post the bounty balls recipe please? Sounds lovely!! x

I can't take the credit for this, I got the recipe from some place here. I found it didn't set that well, so kept it refrigerated. I think I might start with less milk and/or more coconut. THey're rather yummy.


Bounty Balls Recipe

These taste just like the brand name sweet and are very easy to make.

200g condensed milk
100g desiccated coconut
8oz icing sugar (approx)
8oz chocolate

1. Mix the milk and coconut together.
2. Add enough icing sugar to form stiff dough which will form balls.
3. Form small balls and leave to set on a tray until all the mixture is used.
4. Place the tray into a fridge to set (over night is best).
5. Coat the ball in melted choc and leave to set.
6. Setting time minimum 4hrs.

Alternative method:
line a tray with greaseproof and spread the coconut mix into the tin leave until set (instead of rolling them out into balls). When set turn out and cut up into chunks. then cover with the chocolate.

Or
line a tray with greaseproof and spread the coconut mix into the tin leave until set. When set pour over the melted chocolate and leave to set, then slice.

purpleivy

zippychick wrote: »

yes we sure do. Totally agree about the therapeuticness of it all! And the results, well. I sometimes wish people lived with me, so i could bake for them

That's always the problem. My capacity to bake far exceeds the amount of baking that is good for us!

scotsaver

purpleivy wrote: »

This is good, it's making me think. I believe I have a brownie recipe somewhere that uses cocoa rather than chocolate, so should try and find it.

QUOTE]

I use this recipe for Chocolate Brownies without using Chocolate, it's from "Cakes & Cookies for Beginners" by Usborne Cookery School:-

6oz Margarine
12oz Caster Sugar
1 tsp Vanilla Essence
3 eggs
4oz Plain Flour
1 tsp Baking Powder
3oz Cocoa Powder
6oz Walnuts or Pecans

You will need a tray about 12" x 9" and 1" deep and this will cut into about 15 brownies

Put the margarine into a pan to melt then pour into a bowl and add the sugar and vanilla. Break the eggs into another bowl and beat and then add to the marg & sugar bowl and beat them in well. Sift the flour into the bowl then add the baking powder and Cocoa and stir so everything is well mixed. Chop the nuts into small pieces and add to the mixture mixing well again. Pour the mixture into the tin and bake for about 30-40 mins at 180 degrees.

Delia Smith also has a recipe using Candied Peel for Xmas Pud Icecream. Hope this helps - this thread has really got me in the mood to get some Baking done early for Xmas.:T